Mock Condensed Cream Of Mushroom Soup
|Sliced mushrooms||6 Ounce (1 can or jar)|
|Vegetable oil||1 Tablespoon (acceptable)|
|All purpose flour||3 Tablespoon|
|Skim milk||1⁄3 Cup (5.33 tbs)|
|Non fat butter granules||1 Tablespoon|
|Ground black pepper||To Taste|
|Garlic powder||1⁄8 Teaspoon|
Drain the liquid from the mushrooms into a measuring cup and add water, if needed, to bring the total liquid to 1/2 cup.
In a small saucepan, heat oil over medium heat.
Add flour and bay leaf, stirring constantly for 1 minute.
Gradually add mushroom liquid, milk, "butter" granules and pepper, stirring constantly until mixture thickens, about 2 to 3 minutes.
Remove pan from heat.
Remove and discard bay leaf.
Pour into a blender or the workbowl of a food processor fitted with a metal blade and blend until smooth.
Add mushrooms and garlic powder.
Blend until pureed.